French Toast

Ingredients

• one egg
• a cup of sweet milk
• a generous pinch of salt
• half a dozen slices of bread

Method

1. 1

   Beat the egg very light, gradually beat in the milk, and pour part of the mixture over the bread.

2. 2

   After soaking, coat each slice with prepared crumbs and sauté in clarified butter until richly browned.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 139. The excerpt below is the record exactly as published.

French toast, but, instead of saut€ing, lay the slices upon a well-buttered pan, cover with grated cheese seasoned with salt and pepper, and cook in the oven until the cheese is toasted. Cheese Straws No. i. — If the cheese straws are to be made of puff paste, roll the paste very thin — if they are to be made of flaky pie crust, roll the same thick- ness as for pies. When rolled, cut in strips from six to ten inches wide, and cut the strips into straws or sticks a fourth of an inch in width. Lay upon baking sheets or shallow pans, leaving a space between the straws about a third as wide as the straws. Grate rich American cheese, season to taste with salt and red pepper, and scatter quite thickly over the straws, and over the spaces between them also. Place in the oven where the great- est heat will be at the top, and bake ten or fifteen min- utes, or until cooked. Remove from the oven, cut the cheese in the center of the spaces between the straws, and pile the straws on a plate in the form of a log cabin. Cheese Straws No. 2. — To a cup of grated cheese add salt and pepper to taste, two tablespoonfuls of melted butter, three tablespoonfuls of cold water, and flour enough to make a soft dough. Mix with a fork until stiff" enough to cleave from the sides of the mixing bowl. Lay upon a molding board dusted with flour, sift flour over the dough, roll gently until as thin as pie crust, cut in strips a fourth of an inch wide, and bake. French Toast. — Beat one ^g'g very light, gradually Entries a?id Side Dishes. 305 beat into it a cup of sweet milk, and add a generous pinch of salt. Remove the crust from half a dozen slices of bread

Cook this with the app: pantry check, scaling, and the assistant.